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July 17

// STILL WINES

CORK STOPPER //

Micro-agglomerated cork stoppers are made from 100% of the company’s own raw material, which is a byproduct of the natural cork stopper manufacturing process.

It is based on a perfectly balanced formulation that uses food-grade microspheres (a chemically inert expanding agent), ensuring excellent mechanical and physical properties while consistently minimizing the level of oxygen transmission through the cork (OTR).

Tracking the origin of the cork, combined with granule sterilization and deodorization technology (the MaxClean system), ensures the highest sensory neutrality of these corks, preserving the wine’s sensory profile and its development in the bottle.

Technical Information

  
    Length
    Diameter
    Density
    2,4,6 - TCA(1)
  
    47 ± 0.5
    24 ± 0.3
    275 ± 25
    ≤ LQ(2)
  
    mm
    mm
    Kg/m³
    ng/L

Length	Diameter	Density	2,4,6 - TCA⁽¹⁾
47 ± 0.5	24 ± 0.3	275 ± 25	≤ LQ⁽²⁾
mm	mm	^Kg/m³	ng/L

  
    Chamfer
    OI(4)
: 6 months
    OI(4)
12 months
    OTR(5)
per year
  
    VN(3) ± 0.5
    0,57
    0,79
    0,05
  
    mm
    mgO2
    mgO2
    mgO2

Chamfer	OI⁽⁴⁾ : 6 months	OI⁽⁴⁾ 12 months	OTR⁽⁵⁾ per year
VN⁽³⁾ ± 0.5	0,57	0,79	0,05
mm	mg_O2	mg_O2	mg_O2

⁽¹⁾ Content of free TCA, analyzed in accordance with ISO 20752

⁽²⁾ LQ – Limit of Quantification = 0.5 ng/L.

⁽³⁾ VN = Face Value

⁽⁴⁾ Oxygen Inlet (OI – Oxygen Inlet)

⁽⁵⁾ Oxygen transferrate (OTR) per year, after the first year

— Use of cork stoppers up to six months after shipment;
— Cork is sensitive to temperature, humidity, and odors, so corks should be stored in places that are:
> clean, well-ventilated, and odor-free;
> with a temperature between 15°C and 25°C;
> where the relative humidity is between 50% and 65% (if it is above 65%, there is a risk of irreversible microbiological change).
— Use standard bottles;
— Periodicallycheck the corking machine jaws, which must be clean and free of scratches (which cause creases in the cork);
— The ambient temperature should be between 15ºC and 20ºC;
— Bottle under vacuum or with CO2;
— Respect the nominal filling level of the bottles;
— Clean the machines and wine pipes before and after bottling;
— Do not compress the cork below 2⁄3 of its diameter (this causes changes in structure, poor recovery, or leaks);
— The cork should be ± 0.5 mm from the neck of the bottle;
— Bottles should not be placed in a horizontal position immediately after bottling. They should remain in a vertical position for at least 3 minutes;
— Storage and transport of the product in accordance with regulatory standards.